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Kitchen Basics

Here's a list of basic kitchen equipment, which follows my basic mantra that less is more. I've also included links to articles with tips on grocery shopping, broiling, pressure cooking, and more!

Basic Kitchen Equipment

Cookware A quality set of cookware will save your life—and your dinner. Almost ten years ago, I invested
in a set of All Clad MC2
(their least expensive line), and I've never looked back. Yes,
they're more expensive, but they last forever! I also try to avoid
non-stick pans due to potential health risks, but this is still out for
debate. You should decide for yourself. Want to learn more about
non-stick? Here's a great New York Times article.

Stock Pot In addition to this basic set of higher quality cookware, I would purchase a cheaper stock pot (for making stocks, etc.).

Cast Iron Skillet These run the gambit from super cheap to
very expensive (hello Le Creuset). However, I use a $20 cast iron
skillet that I adore.

Braiser Pan with Lid I love the All Clad Braiser Pan with Lid.
Not only is great for braising in the oven, but it's also great on the
stove top. I make everything in it from risotto to steamed mussels (the
domed lid is perfect). This is more of an investment piece, but I swear
by it. I also have a Le Creuset Enameled Cast Iron Pot for braising, but there's no need for both.

Knife You really only need one good, high quality knife. And ideally a sharpener. Yes,
it costs a little more, but it will save you time, money, and trips to
the emergency room. If you buy a decent Santoku Knife,
you won't need any other knives, except possibly a serrated bread
knife. Wusthof makes good knives that won't break the bank. I also
love their sharpener. For anyone interested, I use this Shun Santoku knife almost exclusively.

Wood Cutting Board This one is for vegetables, etc. Never use soap with wood or put it in the dishwasher.

Plastic Cutting Board This one is for fish and meat, and can go in the dishwasher.

Blender It's cheaper than a food processor, and works well
for all sorts of soups, sauces, etc. I also prefer this to an immersion
blender for pureeing soups. Since most of my soups are vegan, a blender
will emulsify them better for that creamy taste without the cream.

Mini Food Prep I use this smaller food processor (the Cuisinart version retails for around $30) for making sauces, pestos, hummus, etc.

Sesame Tahini I use this for making hummus, salad dressing, sauces, etc.

Raw Frozen Shrimp Great in a pinch, and cook up fast!

Frozen Chicken Breasts Same as above.

Variety of Frozen Vegetables Frozen veggies have the name
amount of nutrition as the fresh stuff. Great for throwing into dishes
and soups. I usually keep a mixture of Spinach, Peas, Corn, Edamame, and
Lime Beans.

Carrots and Celery I always have them in my fridge. They keep
for a long time, and are used along with onions and garlic as the base
for many soups and other recipes.

Maple Syrup I keep this in my fridge, and it's my go to sweetener for oatmeal, soups, etc. I love the flavor.

Organic Cane Sugar & Brown Sugar I'm not a fan of sugar substitutes. Instead, I use it only rarely, and when I do, I go for the real stuff.

Raw Honey Never goes bad, great flavor.

Low Sodium Tamari It's gluten-free and lower in sodium, but still packs great flavor. I use this instead of soy sauce.